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Cherry Pie

Prepare your own delicious homemade cherry pie filling with Musselman’s Red Tart Pitted Cherries packed in water.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
    Servings
    10
  • Difficulty Icon
    Difficulty
    Easy

Ingredients

  • 2 14.5-ounce cans MUSSELMAN’S® Red Tart Pitted Cherries
  • 1 cup sugar
  • 3 Tablespoons corn starch
  • 1 Tablespoon butter
  • 3 drops red food coloring, if desired
  • 1 14.1-ounce box two refrigerated pie crusts

Directions

  1. Step 1
    Preheat oven to 425°F. Place 1 crust in a 9-inch pie pan.

  2. Step 2
    Drain cherries, reserving 1 cup liquid. Mix sugar and corn starch in a small heavy saucepan. Gradually stir in reserved cherry liquid until smooth.

  3. Step 3
    Cook and stir over medium heat until mixture bubbles. Cook 1 minute more until thick and clear. Remove from heat.

  4. Step 4
    Stir in butter, cherries and food coloring. Pour into prepared crust. Cover with vented or lattice top crust.

  5. Step 5
    Bake at 425°F for 10 minutes. Reduce heat to 350°F and bake 25 to 35 minutes until golden brown.

What others are saying about this recipe

  1. Veda faro says:

    This is the best recipe for cherry pie all love it. I will never use any other recipe. It’s delicious.

  2. Daniel says:

    Love the product

  3. Renny says:

    Very Good….

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